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| - When you're excited about trying a new restaurant because the menu looks so good, an evening can get a little soured when your expectations are smashed. So went our evening at Corduroy last night.
There were six of us without a reservation and we were nonetheless accommodated by a less than interested, less than personable host. Once at our table, we were greeted by our server, Jacob, who would prove to be the highlight of our dining experience. Beyond Jacob, the menu items and peripheral services fell flat.
There were 4 appetizers ordered: Cuban Cigars, Cheese and Bacon Board, Paprika Hummus and Spicy Chick Peas.
Cuban Cigars: the menu stated there would be 6 pieces. Pieces was right, as only 3 "cigars" were served, each cut in half on the diagonal. Less quantity than expected and quite flavorless aside from the delicious aioli dipping sauce.
Cheese and Bacon Board: hard, burned bacon served with a non-descipt Mozzarella-like cheese, a Bechamal-cheesy dip, burnt bread and slivered fruit and vegetable choices.
Paprika Hummus: though quite tasty, it was extremely dry and grainy, which drew so many distracting and unflattering comments from around the table, it was difficult to really appreciated the flavor.
Spicy Chick Peas: good flavor yet, there was a somewhat moist texture to them which created a weird sensation in your mouth.
Our entrées included the Scallops and Pancetta over mashed potatoes (with added shrimp). Requested was a side of bread from a nameless server to sop up the red sauce, and only after 15 minutes when Jacob intervened, did the bread finally arrive to begin a now cold meal. Though the flavors were nice, the scallops were undercooked and had a metallic taste to them that stung the tongue. The side of bread was the same burned bread as before, which made any sopping up near impossible.
Another entrée was the Boursin Mac with added Katsu Chicken. Made with a very non-mac pasta like Orecchiette, which wasn't salted while cooking, the stick together pasta barely held on to the thin Boursin sauce, which though somewhat flavorful, was just as understated as a box of mac and cheese from Fry's. The added chicken was overly deep fried, dry and flavorless.
The remaining entrées were various burgers which appeared to be "your average burger", and a Crouque Monsieur, none of which received much more than a little aplomb.
Dessert proved to be just as weak as the entrées. Though Jacob had prepared us by letting us know that the cheesecake and Germany Chocolate cake were not house made, he couldn't have prepared us enough for the dull presentations or the lacking flavors of both. The house made cherry and port wine sauce was the only bright star of the course.
Leaving the restaurant, we agreed we had enjoyed our own fellowship and the great Jacob, while lttle was said about a return visit to Corduroy. The 3 stars are due to Jacob's great service and personality.
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